Thursday, 11 June 2009

Holy Broccomole

I love my vegetable dips. It is amazing what wonderful colourful dips are about these days: spinach, rocket, pumpkin, beetroot, avocado, corn, red pepper etc etc etc. But the one vegetable that I have not seen in dips is broccoli. (Though a quick search of the net will findsome.) So when I saw it in a British magazine my mum brought me, I couldn’t resist.

Green broccoli and a cool name. It made me think of Batman and Robin – holy broccomole Batman, can you believe this dip! How could I resist! Broccoli is wonderful eaten fresh. Such a fresh vibrant green colour. The lemon helps to bring out the freshness and the tahini gives a little creaminess.

This dip is best left overnight for the flavours to meld. If you keep it a few more days in the fridge it starts to get a bit whiffy like its brassica cousins the cabbage and cauliflower. You know the smell that is reminiscent of a big black pot of stew in a crofter’s cottage!

So I recommend you try broccomole for something quick and different but it not a comestible to linger in your fridge too long. It is excellent on good bread or a corn thin and no doubt would benefit from a slice of tomato on top.

Broccomole(adapted from Cook Vegetarian, February 2009)

1 head of broccoli, cut into florets (approx 400g)2 tbsp tahini2 tbsp olive oiljuice of one small lemon1 clove garlic, choppedSeasoning to taste

Lightly steam broccoli in microwave for about 2 minutes. Refresh and cool under cold water. Place in food processor with remaining ingredients and blend to a smooth paste.

On the Stereo:Fold your hands child, you walk like a peasant: Belle and Sebastian

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Recipes and reflections in which our vegetarian heroine dreams of being tall and graceful as a giraffe; being a goddess in the kitchen; and being gladdened by green gadgets, green food and green politics because green is the colour of hope. See About Me for more info.